Raspberry and Almond Spelt Cake

20170702124957Don’t be put off by the unusual ingredients – this makes a lovely moist cake. You can read more about the background to this cake (and a few baking tips) in this blog post “You can eat cake for breakfast“.

Ingredients:

100g butter

1 cup caster sugar

1 tablespoon  demerara sugar

2 eggs (beaten)

1 cup full fat yoghurt (I use Yeo Valley)

1/2 teaspoon vanilla extract

zest of half an orange

1 and 1/2 cups spelt flour (I use Sharpham Park)

1/2 cup  ground almonds

2 tsp baking powder

2 cups frozen raspberries (use from frozen or substitute fresh)

1/2 cup flaked almonds

Preheat your oven to Gas 5 or equivalent. Grease and line a 25cm round cake tin.

Cream the butter and sugar, slowly add the eggs. Beat in the yoghurt, vanilla extract and orange zest.  Using a wooden spoon, gradually add the flour, ground almonds and baking powder, mix gently until all the ingredients are combined.

Spoon half the mixture into the cake tin, sprinkle over 1 cup of raspberries. Add the remaining mixture to the cake tin and sprinkle over the remaining raspberries. Top with the flaked almonds and demerara sugar.

Bake for 45 – 60 mins. The cake is done when a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes before removing from the tin and leave on a cooling rack until cold.

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